减氮配施有机肥对枇杷果实品质的影响OA
Effect of nitrogen reduction combined with organic fertilizer on the quality of loquat fruit
[目的]研究减氮配施有机肥对枇杷果实品质的影响,为枇杷科学施肥提供理论依据.[方法]以3年生大五星枇杷为材料,采用大田试验,设置不施肥(CK)、常规施肥(CF)、减氮30%配施有机肥(LOF)、减氮60%配施有机肥(MOF)和减氮90%配施有机肥(HOF)5个处理,研究其对枇杷果实外观品质、风味品质和营养品质的影响.在此基础上,分别采用主成分分析法和熵权法对不同处理枇杷果实品质提升效果进行综合评价.[结果]与CK相比,CF处理显著提高了枇杷果实的纵径、横径、单果质量和可食率;与CF处理相比,减氮配施有机肥处理(LOF、MOF、HOF)进一步明显提升了以上指标.与CK相比,CF处理显著提高了可溶性糖含量和糖酸比,显著降低了可滴定酸含量;与CF处理相比,LOF、MOF、HOF处理均显著提高了可溶性固形物含量和糖酸比,显著降低了可滴定酸含量,仅 MOF处理显著提高了可溶性糖含量.与CK相比,CF处理显著提高了总黄酮含量,而Vc、可溶性蛋白和总类胡萝卜素含量无显著变化;与CF处理相比,MOF和HOF处理显著提高了可溶性蛋白、总类胡萝卜素和总黄酮含量,LOF处理以上指标无显著变化.主成分分析法与熵权法的综合评价结果均表明,减氮60%配施有机肥(MOF)对枇杷果实品质的提升效果最佳.[结论]减氮配施有机肥明显改善了枇杷果实的外观、风味和营养品质,其中减氮60%配施有机肥为最佳处理.
[Objective]This research aims to study the effects of nitrogen reduction combined with or-ganic fertilizer on the quality of loquat fruit,to provide theoretical basis for scientific fertilization in loquat cultivation.[Method]Three-year-old'Dawuxing'loquat trees were used as experimental materials,and field trial was adopted.Five treatments were set up:no fertilizer(CK),conventional fertilizer(CF),30%nitrogen reduction combined with commercial organic fertilizer(LOF),60%nitrogen reduction combined with commercial organic fertilizer(MOF),and 90%nitrogen reduction combined with commercial organic fertilizer(HOF).The effects of these treatments on the appearance,flavor,and nutritional quality of loquat fruit were investigated.On this basis,effects of different treatments on improving loquat fruit quality were comprehensively evaluated with principal component analysis(PCA)and entropy weight method,respec-tively.[Result]Compared with CK,CF significantly increased the longitudinal diameter,transverse diame-ter,single fruit weight,and edible rate of loquat fruit.Compared with CF,treatments of nitrogen reduction combined with organic fertilizer(LOF,MOF,HOF)further significantly increased the above indices.Com-pared with CK,CF treatment significantly increased soluble sugar content and sugar-acid ratio,and signifi-cantly decreased titratable acid content.Compared with CF,LOF,MOF and HOF treatments all signifi-cantly increased soluble solids content and sugar-acid ratio,and significantly decreased titratable acid con-tent,with only MOF significantly increasing soluble sugar content.Compared with CK,CF treatment sig-nificantly increased the total flavonoids content,while no significant difference was observed in Vc,soluble protein and total carotenoids content.Compared with CF,MOF and HOF treatments significantly increased soluble protein,total carotenoids and total flavonoids content,while no significant difference of the above indices was observed in LOF treatment.[Conclusion]Nitrogen reduction combined with organic fertilizer significantly improved the appearance,flavor,and nutritional quality of loquat fruit,with 60%nitrogen re-duction(MOF)being the optimal treatment.
孔小梅;徐嘉宁;郑婕雯;罗弦;罗娅;邓群仙;贾永霞
四川农业大学 园艺学院,四川 成都 611130四川农业大学 园艺学院,四川 成都 611130四川农业大学 园艺学院,四川 成都 611130四川农业大学 园艺学院,四川 成都 611130四川农业大学 园艺学院,四川 成都 611130四川农业大学 园艺学院,四川 成都 611130四川农业大学 资源学院,四川 成都 611130
农业科技
减氮配施有机肥枇杷果实品质
nitrogen reduction combined with organic fertilizerloquatfruit quality
《西北农林科技大学学报（自然科学版）》 2026 (3)
56-64,9
四川省科技支撑计划"十四五"育种攻关项目(2021YFYZ0023-07)国家现代化农业产业技术体系四川水果创新团队项目(SCCXTD-2024-04)四川农业大学本科生科研兴趣培养计划项目(2025009X)
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